Unlike North American ice cream, most (not all) Italian gelati are made with whole milk and egg yolks instead of cream, making them deliciously dense. Whole milk in Italy tends to be richer than in the United States, so many recipes here add a bit of cream to compensate.
This recipe is very rich. You can adjust the amount of egg yolks as well as use lower fat milk for a less creamy version. You can also add other flavors or fruits.
Here are a few tips when preparing a true Italian gelato:
Use the freshest ingredients possible: get your eggs, cream and milk at your farmer's market
If using fruit, buy what's fresh and seasonal
Opt for vanilla bean instead of extract
Bring eggs to room temperature: you'll stir less and prevent air from getting incorporated
Strain your custard: use a fine mesh sieve or a cheesecloth-lined colander
Eat it fresh from the machine or, if frozen, let it soften before serving